(3 hours guided class daily + rest of day open student practice)
KENYA COFFEE SCHOOL
18 – Day Barista Skills & Specialty Coffee Guided Schedule
Dates: 10th Nov – 28th Nov
(3 hours guided class daily / rest → student practice + tasking)
| Day | Date | Core Topic | Guided Session Focus (3 hours) | Practice Task of the Day |
|---|---|---|---|---|
| 1 | 10 Nov | Introduction to Specialty Coffee | Understanding Specialty definitions, SCA standards, Kenyan Value chain | Identify 3 coffees in the lab and write sensory expectations |
| 2 | 11 Nov | Green Coffee Sensory Foundations | Coffee origins → terroir → variety → processing impact | Compare 2 washed & 1 natural Kenya |
| 3 | 12 Nov | Brewing Theory Essentials | Extraction, TDS, EY, grind theory, water | Brew same coffee 3 grind sizes |
| 4 | 13 Nov | Manual Brew Methods I | V60 skill development | 3 pours, adjust flow profile |
| 5 | 14 Nov | Manual Brew Methods II | Kalita, Aeropress methodology | Design your own Aeropress recipe |
| 6 | 15 Nov | Espresso Fundamentals | Dose / yield / time & puck prep science | Dial a baseline house profile |
| 7 | 16 Nov | Espresso Profiling & Dialing-In | Taste mapping of shots & adjustments | Create 3 shot curves |
| 8 | 17 Nov | Milk Chemistry & Milk Steaming | Microfoam science & dairy vs non dairy | 5 perfect silky microfoams |
| 9 | 18 Nov | Latte Art I (Basics) | Heart & tulip foundations | 6 clean hearts minimum |
| 10 | 19 Nov | Latte Art II (Advanced) | Rosetta & combinations | 3 clean rosettas |
| 11 | 20 Nov | Café Menu Design (Specialty) | Signature drink construction principles | Draft 2 signature drinks |
| 12 | 21 Nov | Sensory Mapping & Cupping Techniques | KCS / ABCVA cupping + aroma lexicon | Cupping session + scoring |
| 13 | 22 Nov | Water for Coffee & Filtration | Why water matters + simple filtration | Measure and record TDS |
| 14 | 23 Nov | Equipment Handling, Calibration | Hand grinders, espresso machine cleaning | Full machine prep & backflush |
| 15 | 24 Nov | Workflow & Speed | Station set-up, ergonomic flow | Make 3 drinks in 2 minutes |
| 16 | 25 Nov | Bar Customer Experience | Specialty cafe interactions, education | Script table-side coffee explanation |
| 17 | 26 Nov | Competition Style Service | Rules, scoring style, 7 min service run | Run mock competition routine |
| 18 | 27 Nov | Final Evaluation + Assessment | Practical + sensory + workflow | Final cup + signature drink |
28 Nov = closing ceremony, student showcase, certification sign-off day
Tutors : Mary and Alfred
Call : 0707503647 or 0704375390